Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
30" Masterbuilt Analog Electric Smoker... SCORE!!!
SmokesOnTuesday... Well, that's kind of what I was thinking about doing with it. I also have an MES 30 digital and a Brinkman plug and play electric so I don't really need it to smoke/cook with but for $39.50 I could also use it as another smoke/cooker in case I wanted to do a large volume of...- smokin' burt
- Post #3
- Forum: Masterbuilt Electric Smoker (MES) Owners
-
Burger Bacon Shots !!
Nice job WHB!! I've made stuffed burgers with cheese many times to eat as a burger on a bun, but this is as good a main entrée as I've ever seen! What % (ratio) of ground beef did you use? I'm thinking I'd use at least 90%... maybe 95 because the other goodies are going to add the fat and...- smokin' burt
- Post #17
- Forum: Beef
-
Recent Dry Cure Salami
nepas... The freezer I have is just that, a freezer. Not a fridge/freezer combo and I don't know if it's a frost free design. It has a relatively large chamber which I thought would be nice for hanging longer sausages. Do you think that's not the way to go? It's steel lined on the inside so I...- smokin' burt
- Post #27
- Forum: Sausage
-
Recent Dry Cure Salami
Thank you nepas... Since you came from my neck o' the woods... I'm sure you understand my concerns. I have an old upright freezer that I've considered building a drying chamber from using the plans that Len Poli's friend provided. Very nice looking sausages you've posted pics of...gotta love...- smokin' burt
- Post #25
- Forum: Sausage
-
Recent Dry Cure Salami
Dave... I did read the link and saved it for later reference. Maybe I misunderstood something. I can understand the temperature (64-75 F) being acceptable when using B-LC-007 but doesn't one need to control humidity as well? Maybe by means of dehumidifier or humidifier, whichever may be proper...- smokin' burt
- Post #22
- Forum: Sausage
-
Recent Dry Cure Salami
Yes... and just what might that be.... I know there are cultures that need to be used, and different ones depending on the variables, but what about the environment that they're processed in? Certainly not just any ol' closet and how many of us out here in the real world have a "closet with the...- smokin' burt
- Post #20
- Forum: Sausage
-
Smoked onion
NICE!!... My Mrs. loves onions so I think I'll try a couple Vidalias sometime. Maybe dust them with a little Lawrey's season salt and have a go at it! My wife's sister and her hubby were here for a visit a couple weekend's ago so I did some steak's, baked potatoes, and shrooms on the grill but...- smokin' burt
- Post #20
- Forum: General Discussion
-
Recent Dry Cure Salami
nepas... I'm going to assume that you dried these under a "controlled" humidity and temperature environment. If so, did you build your own drying chamber? I have been interested in doing this for some time and have read the book by the Marianski bros. about dry curing and fermenting. I have...- smokin' burt
- Post #17
- Forum: Sausage
-
SPATCHCOCK CHICKEN.... it's what's for dinner!
millerbuilds... Yes I agree. The bird cooked whole is more appealing and I still do them from time to time although I don't use one of those little wire thingys that holds a can. I have a little cuplike stand that's porcelain glazed and holds the liquid, just set the chicken upright on it and...- smokin' burt
- Post #13
- Forum: Grilling Chicken
-
SPATCHCOCK CHICKEN.... it's what's for dinner!
old fart... Frank's Hot Sauce and Buttermilk??... OOOOHH... that sounds like heartburn in the making!! LOL!... But seriously, whatever works for ya is good and thanks for the compliment! I still do a "Sittin' Chicken" from time to time, (beer can chicken) but I think Spatchcock is the way to...- smokin' burt
- Post #8
- Forum: Grilling Chicken
-
SPATCHCOCK CHICKEN.... it's what's for dinner!
By God and Sonny Jesus... IT WORKED!! I know it's not a pretty pic of some gloriously smoked chicken done on a Bradley, MES, Big Green Egg, Brinkman, etc., etc. but I did use my "Poor Man's Smoker" to impart some nice hickory and pecan smoke over it the entire duration of it's cook. As I stated...- smokin' burt
- Post #6
- Forum: Grilling Chicken
-
SPATCHCOCK CHICKEN.... it's what's for dinner!
OK... here's another shot at posting a pic...- smokin' burt
- Post #5
- Forum: Grilling Chicken
-
SPATCHCOCK CHICKEN.... it's what's for dinner!
- smokin' burt
- Album
- Comments: 0
-
Spatchcock Chicken.jpg
- smokin' burt
- Media item
- Comments: 0
- Album: SPATCHCOCK CHICKEN.... it's what's for dinner!
-
SPATCHCOCK CHICKEN.... it's what's for dinner!
Here ya go what?? I see nothing. Did you forget something, or did I miss something? SMB- smokin' burt
- Post #3
- Forum: Grilling Chicken
-
SPATCHCOCK CHICKEN.... it's what's for dinner!
Hello all... My Mrs. made a grocery run Sunday afternoon and when she got home she told me she got a good buy on whole chicken at her favorite market so she grabbed a couple of em'. The smaller one was about 3.75 lbs. and the larger closer to 5 lbs. I said, "that smaller one has spatchcock...- smokin' burt
- Thread
- Replies: 13
- Forum: Grilling Chicken
-
Newbie
Welcome aboard Smokee from a fellow Pennsyltuckian!! Enjoy the forum! Joe Black is correct in saying not to foil your grates... you want heat and smoke to flow around your meat. Make sure you foil the water pan for easier cleanup, especially if you're doing something that's extremely fatty...- smokin' burt
- Post #4
- Forum: Roll Call
-
Article Scared Me...rinsing meat and distilled water
I make my own Corned Venison every year and I have no problem using my well water... I haven't died yet that I'm aware of. I used to use a wet brine but now I use a dry cure made with Morton Tender Quick salt and a host of spices and seasonings. I just rinse the Venison off after I've thawed it...- smokin' burt
- Post #17
- Forum: Food Safety
-
New Guy, Long Island
Welcome aboard John! Whereabouts are you from on the Island? I get down that way from time to time. I have a buddy who grew up there so occasionally I get a chance to fish out of Montauk with him. You certainly have some good fishing down there brother! SMB- smokin' burt
- Post #2
- Forum: Roll Call
-
30" Masterbuilt Analog Electric Smoker... SCORE!!!
OK folks... I posted this in general discussion but didn't get any replies... any of you MES analog owners out there with ideas or suggestions? Originally Posted by SMOKIN' BURT The Mrs. and I decided to hit some yard sales today and I scored a Masterbuilt Analog 30" smoker in really nice...- smokin' burt
- Thread
- Replies: 2
- Forum: Masterbuilt Electric Smoker (MES) Owners
